Beef / Pork

Lamb and Zucchini Lasagna Bake is for Dinner.

Lamb and Zucchini Lasagna Bake takes 15 minutes to prepare.

Lamb and Zucchini Lasagna Bake takes 35 minutes to cook.

Lamb and Zucchini Lasagna Bake makes 8 servings.

The ingredients for Lamb and Zucchini Lasagna Bake are:

1 lb. of ground lamb
5 medium length zucchini, cut into 1/8" thick strips
1 medium yellow onion, diced
1 can Red Gold diced tomatoes, roasted garlic & onion
1 can of tomato paste
3 Tbs. olive oil
1 Tbs. Italian seasoning
1 Tbs. salt
1 tsp. pepper
1/2 tsp. nutmeg
1 15 oz. container of low-fat ricotta cheese
1/2 cup of Parmesan cheese

Here is how you make Lamb and Zucchini Lasagna Bake:

Preheat your oven to 425* Slice the zucchini into long 1/8 thick strips. You'll use these as layers in place of the traditional noodles in lasagna. Toss with olive oil to coat and lay them out in a single layer on rimmed cookie sheets. Bake for 15 minutes, turning them over at the halfway point. While the zucchini are baking, saute the onions until translucent. Add the ground lamb to the onions, browning on both sides and breaking it up so it has a crumbly texture. Pour off any grease from the pan and add the tomato paste and chopped tomatoes. Heat through, adding the nutmeg, Italian seasoning and salt and pepper to taste. By now the zucchini should be done, reduce the oven temperature to 400*Put one half of the meat mixture in the bottom of an 8x8 baking pan. Arrange a layer of the zucchini strips on top of this, overlapping them. Repeat the layers with the remaining meat and zucchini. Press the ricotta into a single layer over the top, completely covering the pan from edge to edge. Add the parmesan to the top of this in a uniform layer.Bake at 400* for 35 minutes or until the top is lightly browned. Let rest and cool for at least 15 minutes before slicing. Serving Size: An 8x8 baking pan will give you 8 hearty servings.Number of Servings: 8Recipe submitted by SparkPeople user DIRTYBUNNY.

The nutritional information for Lamb and Zucchini Lasagna Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 286.6

• Total Fat: 21.5 g
• Cholesterol: 52.2 mg
• Sodium: 1,376.7 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 1.5 g
• Protein: 17.0 g

The dietary needs meet for Lamb and Zucchini Lasagna Bake is Gluten Free